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Orange Creamsicle Cake

A tender and light cake infused with zesty orange flavor and topped with a fluffy whipped cream and cream cheese frosting, perfect for any dessert occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup orange juice
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 orange orange zest from 1 orange
Frosting Ingredients
  • 1 cup heavy cream
  • 1 cup powdered sugar
  • 0.5 cups cream cheese, softened
  • 1 teaspoon orange extract
  • to taste fresh orange slices for topping Pat dry before topping to avoid weeping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. Cream the softened butter with granulated sugar until the mixture is pale and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and orange zest.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Alternate adding the dry ingredients and orange juice to the butter mixture, mixing just until combined.
Baking
  1. Divide the batter evenly between the two pans and bake for 25–30 minutes or until a toothpick comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
  1. Whip the heavy cream to soft peaks in a mixing bowl.
  2. In another bowl, beat the cream cheese, powdered sugar, and orange extract until smooth.
  3. Gently fold the whipped cream into the cream cheese mixture.
Assembly
  1. Once the cakes are completely cool, stack them with frosting between the layers and on top.
  2. Finish with fresh orange slices and refrigerate before serving to set the frosting.

Notes

Chill the cake before slicing for the cleanest cuts. For best results, frost only cooled layers and do not frost warm cakes.